Sukiyaki-style Kurumabu Seasoned with Sweet- Savory Sauce

Name: Sukiyaki-style Kurumabu Seasoned with Sweet- Savory Sauce
Cuisine: American
Ingredients: 3 Ginger-soy sauce flavored kurumabu; 1/8 to 1/4 of a head Chinese cabbage; 1 White part of a Japanese leek; 1 block Grilled tofu (or atsuage); 1 Burdock root; 5 cm Daikon radish; 1 Mushrooms of your choice; 20 grams Cellophane noodles made from mung beans; 1 dash Sesame oil; 1 Kombu based dashi stock; 100 grams plus Brown rice amazake; 4 tbsp plus Soy sauce

cookpad.japan @cookpad_jp

Usually I season our family meals very lightly. But sometimes you want a concentrated dish.

Adjust the amount of ingredients to taste. Use whatever vegetables you like!
I used brown rice amazake as the sweetener, but you can use regular white rice amazake (without sugar) in the same way. Recipe by Piyonofu

Usually I season our family meals very lightly. But sometimes you want a concentrated dish.

cookpad.japan @cookpad_jp

Usually I season our family meals very lightly. But sometimes you want a concentrated dish.

Saved

Ingredients

3Ginger-soy sauce flavored kurumabu
1/8to 1/4 of a head Chinese cabbage
1White part of a Japanese leek
1 blockGrilled tofu (or atsuage)
1Burdock root
5cm Daikon radish
1Mushrooms of your choice
20 gramsCellophane noodles made from mung beans
1 dashSesame oil
1Kombu based dashi stock
100 gramsplus Brown rice amazake
4 tbspplus Soy sauce

Saved

Steps

1

Cut the kurumabu into quarters. Shave the burdock root as if it were a pencil. Cut up the other ingredients into easy to eat pieces.
2

Heat sesame oil in a pan, and stir fry the burdock root until it imparts a sweet aroma over low-medium heat.
3

Combine the ingredients to make the sauce and add to the pan. Add the rest of the ingredients.
4

Cover with a lid and simmer. When everything is cooked, it's done!